Shrikhand Puri is that one Indian delicacy that really gets the heart racing. The creamy, dreamy Shrikhand—made by straining yogurt to get just the right consistency—blends beautifully with the crunch of puris. That’s where the magic happens: the contrast of hot, puffed puris and chilled, sweet Shrikhand is just irresistible.
In Maharashtra and Gujarat, where Shrikhand originates, it’s a traditional dessert that’s been perfected over time. The sugar, cardamom, saffron and nuts all come together to create a flavor that’s both familiar and exciting. And what’s even better is that Shrikhand is packed with probiotics. So go ahead, indulge in that second (or third) helping of Shrikhand Puri. You deserve it. The festivals of Gudi Padwa, Diwali and Janmashtami are just a few times when you’ll find this dish on the menu in many Indian households. And for good reason—it’s a staple for a reason.
Shrikhand Puri is a dish that’s been bringing generations together at family gatherings, on weekends and during festive celebrations. That’s because its combination of creamy texture, those amazing aromatic spices and the way it pairs with puris just hits the spot. Whether you’re in the mood for a traditional Indian dessert or something a little more unique, Shrikhand is always a winner.
Shrikhand Puri ( श्रीखंड ): A Gudi Padwa Special
Description
This blog post will walk you through an easy, step-by-step Shrikhand Recipe, covering everything from ingredients and preparation to variations and nutritional benefits. By the end of this guide, you'll be able to prepare this luscious treat at home with minimal effort.
Let's try the yummy shrikhand - Puri with Annapurn and start a new journey of year.
Ingredients
For Shrikhand:
For Puri:
Instructions
Preparing Shrikhand and Puri :
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Step 1: Preparing Hung Curd
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Take a clean cotton cloth to hung yogurt ( दही).
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Place the yogurt in the center of the cloth and tie it tightly.
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Hang it over a bowl or place it in a sieve over a container for at least 4-6 hours (or overnight in the refrigerator) to remove excess whey.
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Once all the water is drained, transfer the thick yogurt to a mixing bowl.
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Step 2 : Chashni for Shrikhand
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In a pan, add sugar and water. Heat on medium flame and stir until the sugar dissolves completely.
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Add crushed cardamom and saffron strands for extra flavor.
- Let the syrup boil for 5-7 minutes until it reaches a slightly sticky consistency (no need for a thick one-string consistency).
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Step 2: Making the Shrikhand
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Add chashni to the hung curd and mix well using a whisk or hand blender.
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Pour in the saffron-infused milk and cardamom powder. Mix until the texture becomes smooth and creamy.
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If using, add rose water or nutmeg powder at this stage.
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Transfer the Shrikhand into a serving bowl and garnish with chopped almonds and pistachios.
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Refrigerate for at least 1 hour before serving for the best taste.
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Step 3 : Making Puri
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In a large bowl, combine wheat flour, salt, and ghee. Mix well.
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Gradually add water and knead into a firm dough.
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Cover and let it rest for 15-20 minutes.
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Divide the dough into small portions and roll them into small, round discs.
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Heat oil in a deep pan. Once hot, carefully slide in a puri and fry on medium-high heat until golden brown and puffed up.
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Drain on paper towels and repeat for the remaining puris.
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Step 4 : Serving Suggestion
Serve chilled Shrikhand ( श्रीखंड )with hot, crispy puris for an authentic and delicious experience. Enjoy the taste!
